Rice Toad

Rice Toad

This has been my favorite breakfast to make lately. I learned this method from @charlesv, which is essentially making a Toad in the Hole with rice instead of bread.

I love the combination of crispy rice with runny egg! It’s very easy and quick to make on a weekday morning. My variation adds on lots of umami, with shoyu, fish sauce and kimchi.

  1. Heat 1–2 tsp of vegetable oil in a nonstick pan on med-high
  2. If desired, sprinkle some shoyu and fish sauce over some cooked rice (I estimate about half to 1 cup of rice) and mix.
  3. Flatten the rice into a pancake sized layer, and make a hole in the middle (so you can see the bottom of the pan).
  4. Cook the rice until it gets crispy on the bottom, then crack an egg into the hole in the middle.
  5. Roll the pan around to spread the egg out a little and turn the heat to med-low.
  6. Cover the pan with a lid to steam the egg until it’s just done, about 2-3 minutes.
  7. Slide out of the pan and top as desired. Suggested one or more of the following: togarashi, furikake, toasted sesame seeds, negi, kimchi

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